Made with whole wheat flour and naturally sweetened, these Carrot Cake Muffins are light, fluffy, and full of incredible flavor.
I love carrot cake in all forms! From classic carrot cake to Carrot Cake Oatmeal, to Instant Pot Carrot Cake Cheesecake to Carrot Cake Muffins, I love the combination of warming spices with sweet carrots.
And these carrot cake muffins are one of my all-time favorite, guilt-free indulgences. Made with 100% whole grains and naturally sweetened, these Carrot Cake Muffins, just like my recipes for Blueberry Muffins and Chocolate Zucchini Muffins, compromise nothing in taste or texture. They are light, fluffy, and simply delicious.
Reasons to Love Carrot Cake Muffins
- Naturally Sweetened: Instead of adding refined sugars, these Carrot Cake Muffins are sweetened with a small amount of honey. Raisins, crushed pineapple, and applesauce also add to the sweetness of these muffins naturally.
- 100% Whole Grain. While most whole wheat baked goods have the reputation of being dense, the addition of coconut oil and applesauce keeps these muffins light and tender.
- Packed full of Nutrients. Thanks to whole wheat flour, carrots, and raisins, these muffins are packed with fiber, vitamins A and B, and iron.
- Dairy-Free. These muffins are made without butter or milk, therefore they are the perfect treat for anyone with a dairy allergy.
Notes On Ingredients
- Carrots: It is best to grate the carrots yourself, rather than purchasing grated carrots. Store-bought grated carrots are much thicker and will not blend into the muffin as well as freshly grated carrots.
- Flour: For best results, use whole white wheat flour. Whole white wheat flour is still 100% whole grain, yet produces a lighter crumb than traditional whole wheat flour.
- Crushed Pineapple: Use canned crushed pineapple that has been canned in 100% juice. There is no need to drain the pineapple, as the moisture will help keep the muffins tender and moist.
- Coconut Oil: Feel free to use canola oil in place of coconut oil. I prefer the taste of coconut oil to canola oil in baked muffins, but either oil will work.
- Honey: Feel free to use maple syrup in place of the honey if desired.
- Applesauce: Be sure to use unsweetened applesauce to keep these muffins low in added sugar.
- Raisins: It is debatable whether raisins are traditional in carrot cake. Some recipes call for them, some do not. I personally love the burst of sweetness and texture they add to the muffins but feel free to omit them.
- Nuts: Use chopped walnuts or pecans, or omit the nuts altogether.
Recipe Modifications
- Gluten-Free Carrot Cake Muffins: Use an all-purpose gluten-free flour blend in place of the flour. I have done this many times with success.
- Egg-Free Carrot Cake Muffins: Replace the egg with a flax egg. Mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit for 5 minutes, then use in place of the egg.
- Nut-Free Carrot Cake Muffins: Omit nuts if desired/needed
How to Make Carrot Cake Muffins
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Prepare Muffin Tin. I love to use silicone muffin tin liners when making homemade muffins because the batter does not stick to the liner, as it does if you were to use a paper muffin liner, meaning more carrot cake muffins for you to enjoy!
- Combine Dry and Wet Ingredients in Separate Bowls. To ensure the ingredients are well incorporated, it is best to mix the wet ingredients in one bowl and the dry ingredients in a separate bowl. This will help to prevent overmixing the carrot cake muffin batter as well.
- Toss Carrots, Raisins, and Nuts with Flour. After whisking the dry ingredients together, add the shredded carrots, raisins, and nuts directly to the flour mixture and toss them in the flour to coat. By coating these additions in flour, you will help to ensure that those goodies don't sink to the bottom of your muffins.
- Gently Combine Wet and Dry Ingredients. Add wet ingredients to the flour mixture and stir until just combined, or until the flour is fully moistened. If you mix the batter too vigorously, the muffins will become tough and dense.
- Divide Batter Evenly. For the muffins to bake evenly, each muffin needs to be about the same size. Use an ice cream scoop, or ¼ cup measuring cup to keep the muffins even in size. I love using an ice cream scoop to scoop out the muffin mixture into the muffin liners, as it is the perfect amount needed and helps to prevent a mess.
- Bake Carrot Cake Muffins. Check on your muffins 5 minutes before the suggested cooking time, as all ovens bake differently and you don't want to overbake the muffins. They will be done when the tops of the carrot cake muffins are set and a toothpick inserted into the center comes out dry.
Storage Instructions
- To Store: Once the muffins have cooled to room temperature, store them in an airtight container. Store them at room temperature for up to 2 days or refrigerate for up to 5 days.
- To Freeze: Place the cooled carrot cake muffins on a cookie sheet and freeze for 30-60 minutes until solid. That process helps prevent the muffins from sticking together when frozen. Once the muffins are frozen solid, place them in a freezer-safe bag and store them in the freezer for up to 3 months. Defrost in the fridge overnight, or warm in the microwave for 1-2 minutes to heat before serving.
More Favorite Muffin Recipes
- Whole Wheat Pumpkin Muffins
- Pumpkin Banana Muffins
- Oatmeal Chocolate Chip Muffins
- Cinnamon Applesauce Muffins
- Gluten-Free Cinnamon Muffins
If you enjoyed these easy, wholesome, carrot cake muffins, I would love for you to leave a comment and review below.
Carrot Cake Muffins
Ingredients
- 1-½ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¾ cup grated carrots
- ¼ cup raisins
- ¼ cup chopped walnuts optional
- ½ cup melted coconut oil measure and then heat to melt
- ⅓ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup unsweetened applesauce
- ½ cup canned crushed pineapple not drained
Instructions
- Preheat the oven to 350 ℉ and line a muffin pan with liners or grease well.
- In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg until well combined. Add in the carrots, raisins, and nuts and toss to coat with flour.
- In a separate mixing bowl, combine oil, vanilla, egg, honey, applesauce, and pineapple. Add the wet mixture to the dry ingredients. Mix until just combined and the flour is moistened fully, being careful to not overmix. The batter will be thick!
- Scoop with an ice cream scoop or ¼ cup measuring cup into the prepared muffin tin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out dry.
- Cool muffins for 10 minutes on a cooling rack in the muffin tin and then remove muffins and cool completely on the rack.
Equipment Needed
Notes
Nutrition
Kate
I made these muffins yesterday, and found I didn't have any ginger so I left it out. I find that they are a little bland. Do you think the ginger would help with that. If so I would like to try again. Thank you
Kristen Chidsey
Hi Kate! Yes, the ginger is a key addition for flavor.